Instructions
Preheat a broiler, and line a baking sheet with foil. Place peppers on the baking sheet, broiling 5 inches from the heat. Turn often with tongs
until the skins blister, about 15 minutes. Wrap peppers in foil, letting them steam for 15 minutes. When they cool enough to be handled, peel, discarding the seeds. Cut them into 2 1/2 inch pieces. Add
the peppers to a 6 quart slow cooker. Add salsa to slow cooker, reserving 4 teaspoons in a bowl set aside. Add chicken, bacon, kale, zucchini, scallions, beans, broth, garlic, sugar, cumin seeds, oregano
, thyme, and white pepper to the slow cooker, mixing well. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours, until chicken and vegetables are tender. About 20 minutes before the cooking time is
up, slowly stir the cornmeal to the slow cooker, cooking on high until it thickens, about 15 minutes. Serve with reserved salsa and yogurt.
Nutritional information per serving (2 cups chili with
1 tablespoon yogurt and 1 teaspoon salsa): 379 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 802 mg Sod, 47 g Carb, 10 g Fib, 38 g Prot, 196 mg Calc. Light points: 7
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